Let the butter come to room temperature.
Cut (slice) the San Marzano tomatoes and put them in a saucepan. Bring to a boil and then turn down the heat.
Without the lid on the pan, let the tomatoes reduce to a thick paste in about 1 hour. Be sure to stir the tomatoes frequently to prevent burning.
When the puree is thick enough rub it through a sieve to remove the seeds and skins.
Heat the tomato paste in olive oil for 2 minutes.
Add the garlic, 1 tsp chives and 1tsp fennel seeds and heat for another 2 minutes.
Allow to cool completely.
Blend the butter with the tomato paste in a blender until fluffy.
Serve immediately or put it back in the refrigerator and remove from the fridge at least half an hour before guests arrive.
For the tomato topping, mix 100 g of cherry tomatoes, olive oil, pinch of (sea) salt and 1tl of chives.
Tip: Check out our dried tomatoes recipe and use as a topping.
Top the butter with sea salt and chili flakes. Serve with the marinated cherry tomatoes.
Baked off ciabatta that has been grilled on both sides.
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